Cold comforts
Menu
Mushroom-and-brandy soup
Endives with beans
Fennel, orange and olive salad
Sweet potato with rocket pesto
Red-wine oxtail with vanilla
Rosemary-and-honey pudding
Mushroom-and-brandy soup
The simple flavours of this rich, thin soup take some time to come into their own. Halve the recipe if you plan to serve it as part of a three-course meal.
Serves 6
Preparation time 20 minutes
Cooking time 1-1½ hour
YOU NEED
• 1kg mushrooms – use brown, portabellini or porcini mushrooms, or a mixture
• 1ℓ (4 cups) good home-made chicken or vegetable stock
• ¼ cup (60ml) butter
• ½ cup (125ml) shallots, finely chopped
• 6 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 garlic clove, crushed
• ½ cup (125ml) brandy or cognac
• ½ cup (125ml) cream
• herb croutons and extra fried mushrooms to serve (optional)
